Method

• Take the red capsicum and place it in a roasting pan in the oven
• Bake on 200 degrees celsius turning it every 10 minutes until the skin is scorched on all sides
• Alternatively, if you have a gas hob, turn on the gas and place red capsicum on the flame, turning with tongs until scorched on all sides
• Set aside, allow to cool
• Cook onion, ginger, garlic and salt in the coconut oil on a medium-low heat until transparent
• Add in the paprika, ground cumin, garam masala and curry leaves
• Cook out until spices are fragrant and toasted
• Next, add in the coconut milk, water, and chili flakes
• Allow to simmer
• Peel the scorched skin off the red capsicum and remove the stalk and seeds
• Add the capsicum to the curry sauce along with the coriander leaves and second teaspoon of salt
• Remove from the heat and blend with a stick blender until smooth
• Preheat the oven to 160 degrees celsius
• Prepare the collard greens by running your knife along the back stem of the leaf halving the thickness of the stem
• Cut the fish into even sized pieces, approximately 10-12cm pieces
• Place the collard green upside down and place the fish in the centre
• Season with salt and pepper before wrapping the leaf around the fish and place is an oven dish (with a lid)
• Repeat with the remainder of the fish pieces
• Squeeze the juice from the lemons and strain to remove the seeds
• Pour over the fish parcels and place the lid on
• Bake for 15 minutes (brill) or 20minutes (gurnard)
• Serve parcels on top of curry sauce and garnish with fresh coriander
• Serve alongside a glass of Urbn Vino Pinot Gris
• Enjoy!